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Part One English for Hospitality Basics **²¿·Ö ¾Æµê»ù´¡Ó¢Óï
Chapter One Hospitality Basics ¾Æµê»ù´¡
1.1 Functions£¬Categories£¬and Ratings
1.2 Hotel Organization
1.3 Hotel Operating Models
1.4 Hotel Guests£¬Guest Cycle£¬and Hotel Services
Chapter Two Service Guide ·þÎñÖ¸ÄÏ
2.1 Hotel Profile£¬Welcome Speech£¬and Environment Commitment
2.2 Hotel Rules and Regulations
2.3 Front 0±Òce Services
2.4 Housekeeping Services
2.5 Food and Beverage Services
2.6 Conference and Recreation Services
Chapter Three Hospitality Management ¾Æµê¹ÜÀí
3.1 Hotel Management
3.2 Hotel Human Resources Management
3.3 Hotel Finance Management
3.4 Hotel Engineering Management
3.5 Hotel Security Management
3.6 Hotel Marketing Management
Chapter Four Rooms Division ·¿Îñ²¿
4.1 FrontOfficeDepartment
4.2 Housekeeping Department
Chapter Five Food & Beverage Division ²ÍÒû²¿
5.1 Overview ofFood&Beverage Division
5.2 Food Service Department
5.3 Other Subordinate Departments
Chapter Six Convention£¬Recreation£¬and Complaints »áÒé·þÎñ¡¢¿µÀÖ·þÎñÓëͶËß´¦Àí
6.1 Convention and Recreation
6.2 Complaints
Part Two English for Hotel Services µÚ¶þ²¿·Ö ¾Æµê·þÎñÓ¢Óï
Chapter Seven General Expressions»ù±¾½»¼ÊÓÃÓï
7.1 Making Greetings
7.2 Bidding Farewells
7.3 Giving Thanks
7.4 Making Apologies
7.5 Giving Wishes
7.6 Giving Comforts£¬Congratulations£¬and Compliments
7.7 Making Requests
7.8 Giving Permissions
7.9 Offering Services
7.10 Giving Directions
7.1 1 Giving Reminders
7.12 Making Responses
7.13 Making Telephones
Chapter Eight Situational ExpressionsÇé¾°½»¼ÊÓÃÓï
8.1 Front Office Staff
8.2 Housekeeping Staff
8.3 Restaurant Staff
8.4 Management
Chapter Nine Hotel Application Forms¾ÆµêÓ¦ÓÃ±íµ¥
Chapter Ten Food & BeverageMenus¾Æµê²ÍÒû²Ëµ¥
10.1 Chinese Food
10.2 WesternFood
10.3 Wines List
10.4 DrinksList
Appendix ¸½Â¼(µ¥¶À³É²á)